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Ingredientes
- 1 lb Scallops
- 1 1/2 c. Water
- 3/4 c. Dry white wine
- 2 sprg fresh parsley
- 1 x Bay leaf
- 1/2 lb Mushrooms, minced
- 1 c. Finely minced onion
- 2 Tbsp. Sherry
- 1 tsp Lemon juice
- 6 Tbsp. Butter
- 3 Tbsp. Flour
- 2 x Egg yolks
- 4 Tbsp. Whipping cream
- 1 1/4 tsp Salt
- 1/4 tsp White pepper
- 1/2 c. Bread crumbs
Direcciones
- Combine scallops, water, wine, parsley and bay leaf in saucepan. Bring to a boil and cook over low heat for 5 min. Drain scallops, reserving liquid. In a saucepan, combine mushrooms, onion, sherry, lemon juice and 2 Tbsp. butter. Bring to a boil, cover and cook over low heat for 10 min. Strain and reserve liquid. Dice scallops and mix with mushroom/onion mix. Set aside. Heat 3 Tbsp. butter in saucepan.
- Blend in flour. Add in reserved liquids, stirring constantly to boiling point.
- Cook over low heat 3 min. Beat egg yolks and whipping cream in bowl.
- Add in a little warm liquid, stirring. Then pour egg yolk and cream mix into saucepan with liquids and cook till thickened (don't boil). Season with salt and pepper. Add in scallops/onion/mushrooms. Mix well and spoon into 8 ramekins. Dot with butter and bread crumbs. Bake in 450 oven for 10 min.
- Yield: 8 servings.
- KENNETH E. CARLE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 8 servings | |
| Calories 229 | |
| Calories from Fat 109 | 48% |
| Total Fat 12.39g | 15% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 574mg | 24% |
| Potassium 355mg | 10% |
| Total Carbs 12.87g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.14g | 1% |
| Protein 12.11g | 19% |
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